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I'm Marie, a food lover from Québec City, Canada. My blog is for those curious about the whys and hows of cooking and baking success.Learn more >

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Freestyle Asian Noodle Salad

Contrary to many good cooks I know, I love following recipes. I don’t believe that they are restrictive. On the contrary, I feel super satisfied and proud when I follow a recipe step-by-step and produce an outstanding dish. But I like formulas, too—you know, recipes that provide guidelines, rather than instructions, so you can let your creative juices flow? This recipe—perfect on hot summer days!—is one such formula. Got noodles in the pantry, leftover meat, and veggies in the fridge? You’re all set for an easy weeknight meal. Want to turn it into a company-worthy dish? Marinate and grill your meat, carefully select your vegetables for a colorful result, and pick up exotic ingredients at the Asian grocery store to kick it up a notch. Regardless of your choices, the enticing aromas of this salad will tempt you to make it again and again.

To make the dressing: Place all ingredients in a glass jar with a screw-top lid. Shake energetically and reserve.

To make the salad: Add the cooled, cooked noodles along with the protein of your choice and all the vegetables in a large mixing or salad bowl. Drizzle with about half the dressing and mix well so all the ingredients are coated.

To serve: Divide the dressed noodle salad between two serving bowl. Add the toppings of your choice and serve the remaining dressing on the side so each person can add more to their liking.